Ingredients
- ½ pound ground chicken
- ¼ cup celery, chopped
- ¼ cup carrots, chopped
- 1 tablespoon Bragg’s Liquid Aminos or soy sauce
- 1 teaspoon fresh ginger, peeled
- 1 garlic clove
- 1 teaspoon sesame oil
- 26 wonton wrappers
- Bowl of water (for sealing wrappers)
Instructions
-
Prepare the filling
Place ground chicken, celery, carrots, soy sauce, ginger, garlic, and sesame oil into a food processor. Pulse until the mixture forms a smooth filling. -
Boil water
Bring a large pot of water to a rolling boil. -
Prepare wrappers
Lay one wonton wrapper on a clean surface. Keep remaining wrappers covered with a damp cloth to prevent drying. -
Fill the dumplings
Place a heaping teaspoon of filling near one corner of the wrapper. -
Seal
Dip your finger into water and lightly moisten the wrapper edges. Fold over to form a triangle and press firmly to seal. -
Optional shaping
For a traditional shape, dab water in the center and bring opposite corners together, pressing gently. -
Cook the dumplings
Add about 5 dumplings at a time into boiling water. Cook for 2 minutes, or until cooked through. -
Remove and cool
Use a slotted spoon to transfer dumplings to a plate. Allow to cool slightly before serving. Repeat with remaining dumplings.
Notes
- Prevent drying: Always keep unused wrappers covered with a damp towel.
- Freezer-friendly: After shaping, place dumplings on a sheet tray and freeze for 30 minutes. Transfer to a labeled freezer bag and store for up to 4 months. Cook directly from frozen — no thawing needed.
- Serving ideas: Pair with soy sauce, chili oil, or a light vinegar dipping sauce.
- Texture tip: Avoid overfilling to prevent dumplings from opening during cooking.
- Cooking alternative: Dumplings can also be steamed for 6–7 minutes instead of boiled.
